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Warm the chicken stock and the saffron and set aside for 30 minutes.

Pour the olive oil into a pot and heat over medium-high heat. Once the oil is hot and glistening add the cauliflower and cook, browning slightly.

Reduce the heat to medium and add the chicken stock and saffron. Cook for 5 minutes.

Add the capers, artichoke hearts, anchovies, and raisins, salt, and chili flakes. Cook for an additional 5 minutes.

Add the creamy marinara sauce and let the mixture simmer on low while you boil the pasta.

To cook the pasta bring the water to a rolling boil and cook for 10-12 minutes or until tender.

Drain the pasta out of the water and toss with the pasta sauce.

Transfer the pasta to a bowl and garnish with the pine nuts, parmesan cheese, and fresh parsley.